We interviewed 328 men diagnosed with prostate cancer before the age of 75 years and 328 age-matched population controls.

The principal hypotheses were that risk would increase with a high intake of total or saturated fat and would decrease with a high intake of carotene (bêta-carotene equivalents) or lycopene.

We also examined the associations of other nutrients and foods with risk.

There was no evidence for an association between fat intake and risk, although the average fat intake was high and the range of fat intakes was narrow (medians of lower and upper thirds of percentage of energy from fat among controls were 34.3% and 42.9% respectively).